BURGER KING

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced tomatoes not discarded at end of 4 hour time control, placed out at 6am.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -sliced tomatoes

Basic - Equipment in poor repair. -walk in racks

Basic - Floor area(s) covered with standing water. -back area near bread racks

Basic - Floor soiled/has accumulation of debris. -grease on floor in back storage area around equipment along wall -soiled areas near baseboards in back -some grease accumulated around fryers on floor -area near ice cream machine -old playground/current storage area

Basic - Floor tiles missing and/or in disrepair. -inside office area, disrepair at tile around vent

Basic - Food not stored at least 6 inches off of the floor. -case of French fries inside freezer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of hot holding equipment -ledge underneath hot holding

Basic - Wash/Rinse/Sanitizing solution not maintained clean. -sanitizer basin is filled with in use sanitizer and soiled with debris Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -tiles above prep area Warning - From follow-up inspection 2025-07-29: Time Extended

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight amount of black substance inside ice bin, around water line

Basic - Floor soiled/has accumulation of debris. -some grease build up on floor in prep area/walk in

Basic - Floor tiles missing and/or in disrepair. -floor tile broken inside wall in freezer and near floor drain up front next to dump station

Basic - Food stored under dripping water line. -prepackaged juice for kids meals stored under dripping unit condensation inside walk in cooler Corrected On-Site

Basic - In-use ice bucket stored on soiled surface between uses. -on top of soiled top surface of ice machine next to insulation from prior ceiling repair Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut tomatoes, shredded lettuce placed out at room temperature without time marking. Manager discarded and replaced

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. -cut tomatoes, cut lettuce

Intermediate - Handwash sink not accessible for employee use at all times. -access to hand sink next to ice machine in back blocked by bicycle. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom right corner of back door

Basic - Hood filter missing from automatic fire suppression/exhaust system. -whopper station, manager stated replacement filter ordered

High Priority - Employee handled soiled equipment and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched trash can rim prior to assembling breakfast sandwiches on line without washing hands. -employee handled bag of raw beef patties prior to engaging un food handling on line.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched inside of ear briefly while on fry station, prior to shaking salt and preparing orders

High Priority - Vacuum breaker missing at hose bibb or added to hose bibb. Outside the building on exterior wall

Basic - Bathroom facility not clean. -hand sink significantly soiled inside mens restroom

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. -corners of floor in warewashing area -around fry station -beverage station in lobby

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease/food debris on warmer station above sandwich prep area -top surface of fry station

Basic - Objectionable odors in bathroom or other areas of the establishment.

Basic - Open dumpster lid.

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

Basic - Water leaking from mop sink faucet/hose

Basic - Floor soiled/has accumulation of debris. -grease on floor up front, cleaned up on site Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -employee added new tray of cut tomatoes on top of time controlled cut tomatoes that have exceeded 4 hour limit based upon 2pm sticker on old tray.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onion rings 123-132F. Less than 4 hours but manager discarded for quality. Must be maintained at 135F or above

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. -equipment stored inside hand sink next to prep sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of debris in three-compartment sink. -sani basin

Basic - Bathroom facility/fixture not clean. -mens restroom hand sink

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -prep area

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Drain cover(s) missing.

Basic - Employee beverage container on a food storage shelf.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris/grease. -grease on floor under dump station -debris under expo line -around fryers -beverage station in lobby

Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil in back

Basic - Single-service articles improperly stored on floor. -cases of drink cups on floor in back

Basic - Stored food not covered. -lid to whopper freezer left open during inspection

Basic - Trash receptacle with overflowing garbage. -womens restroom

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -fryer station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above fryers and whopper station

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -leak at mop sink

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-09-07: Time extended 60 days to verify compliance on food handler training Time Extended - From follow-up inspection 2022-09-08: Time extended 60 days to verify compliance. Advised to use a third party training program if unable to show proof of training via online records. Time Extended - From follow-up inspection 2022-11-07: 30 day time extension Time Extended - From follow-up inspection 2022-12-15: No proof food handler training provided. Advised to train staff on food handler safety and have proof of training available for all inspections. Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom right section of door - From follow-up inspection 2022-09-07: Time Extended - From follow-up inspection 2022-09-08: Time Extended - From follow-up inspection 2022-11-07: Time Extended - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above grill - From follow-up inspection 2022-02-17: Time Extended - From follow-up inspection 2022-02-18: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Shredded lettuce

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -fresh load of cheese placed on line with old sticker, manager corrected on site.

Basic - Floor soiled/has accumulation of grease/food debris. -walk in cooler -fry cook line

Basic - Food stored on floor. -case of oil in dry storage Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pipes under 3 compartment sink

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat , less than 200

Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop resting inside handwash sink in back

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Basic - Cardboard box used as garbage container. -up front

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.

Basic - Floor soiled/has accumulation of debris. -under fryers

Basic - Food stored on floor. -walk in freezer

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink paper towel dispenser handle -surface of fryer hood

Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink